Stability of high internal‐phase emulsions prepared from phycocyanin and small‐molecule sugars

Abstract

AbstractBACKGROUNDThe use of high internal‐phase Pickering emulsions in the food industry is widespread due to their excellent stability and special rheological properties. Proteins are often used as food‐grade Pickering stabilizers due to their safety and nutritious properties. Nowadays, the development and efficient utilization of novel proteins as Pickering stabilizers has become a new challenge.RESULTSPhycocyanin complexes with small‐molecule sugars (SMS), formed as a result of non‐thermal interactions, can serve as stabilizers for high internal‐phase Pickering emulsions. The addition of SMS‐enabled gel‐like emulsions significantly reduced the amount of emulsifier used. When the SMS was sorbitol, the emulsion had excellent elastic properties and self‐supporting ability and was stable during long‐term storage, when subjected to centrifugation, and under different temperature conditions. The fluorescent property of phycocyanin was utilized to investigate the formation mechanism of the emulsion. Small‐molecule sugars were able to form ‘sugar‐shell’ structures on the surface of proteins to enhance the structural stability of proteins. Phycocyanin‐SMS‐stabilized emulsions provided superior protection for photosensitive and volatile substances. The retention rates of trans‐resveratrol and n‐hexane increased by 384.75% and 30.55%, respectively.CONCLUSIONThese findings will encourage the development of proteins that stabilize Pickering emulsions. They will also provide new ideas for protecting photosensitive and volatile substances. © 2023 Society of Chemical Industry.